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1
Preheat the oven to 325 degrees F.
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2
To make the filling: Puree the filling ingredients in a food processor until evenly combined, about 1 to 2 minutes.
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3
Remove and set aside.
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4
Clean the processor bowl.
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5
Put the flour, baking powder, the 1 tablespoon confectioners' sugar, and salt in the bowl of food processor and pulse 3 to 4 times to mix.
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6
Add the butter, oil, and milk pulsing until the dough just comes together.
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7
Take care not to overwork the dough; it will be slightly wet.
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8
Remove dough from the processor, and roll into 20 equally sized balls.
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9
In the palm of your hand, press and pat each ball of dough into a 2 3/4-inch round.
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10
Place a rounded teaspoon of filling in the center of each round and draw the edges up and around the filling.
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11
Pinch the dough together to make a sealed ball, and then carefully roll the cookie between your palms to make a smooth round ball.
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12
Press gently to flatten the cookie slightly, then place them seamed side down on a parchment-lined baking sheet.
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13
Repeat with the remaining dough and filling.
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14
Gently prick the cookies with a fork or a wooden skewer in a decorative pattern taking care not to pierce the dough to the filling.
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15
Bake the cookies until firm and slightly puffed, and the tops are pale but the bottoms are just beginning to turn slightly golden, about 25 to 30 minutes.
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16
Dust generously with confectioners' sugar, cool and dust again.
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17
Puree in a food processor until evenly combined.
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18
Puree in a food processor until evenly combined.
